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Why Using A Full Cup Of Boiling Water May Be Wrong When Making A Green Tea?

The secret formula to make a perfect cup of green tea : use a cup that is only 80 per cent of boiling water, with an inch of icy water on top. This will get rid of the metallic taste and give you a clear, crisp, and smooth taste.

Tea expert Johnathan Benson from T2 explained to the Sun Online: “The reason that green tea has had a bad reputation in the UK is that when green tea first became a big thing using bags, everybody would chuck a tea bag into a mug.

“They would then add freshly boiled water, leave it for a few minutes and then pull it out.

“The flavour of tea we all know and love comes from a number of different compounds. There is compound in tea called catechins.

“It gives it tea its distinctive flavour but too much makes it taste metallic.

“If you lower the temperature, not as much of this bitter chemical is released in the tea. So avoid boiling water.”

This applies to any type of “real tea” using the plant that tea comes from, Camellia sinensis, including white tea, green tea and oolong tea.

Any herbal teas can be brewed as normal using a full cup of boiling water.